Many people are intimidated by making tarts because of rolling pins and sticky dough, so I created a recipe that requires no rolling and can be made with your fingertips. This is a gluten-free tart, but it could also be made with all-purpose wheat flour—just substitute superfine brown rice and millet flours with 1 1/2 cups all-purpose wheat flour. And be sure to use apples that you've picked yourself from a nearby orchard—it'll taste even sweeter knowing that you've hand-selected the ingredients yourself.

Mix together the four first ingredients in a bowl. Add the diced butter and work it into the flour with your hands until it becomes sandy and slightly tacky. Add the water and mix until it’s smooth, but not completely smooth. You still want a crumbly texture.

Spread 3/4 of this dough over a 9-inch tart pan, working the dough onto the sides. Reserve 1/4 cup for topping. Place both the tart pan and reserved dough in refrigerator.

Peel the apples. Core them, cut them into quarters, and then cut each quarter into 1/4-inch wedges. Toss the apples with sugar, vanilla seeds, and ground ginger in a bowl. Arrange this filling mixture onto the tart dough and top with remaining dough, scattering as a crumble. Top with chopped pistachios and chill in refrigerator for 30 minutes.

Preheat oven to 375°F. Bake the tart for an hour until apples tender and crust golden. Let cool in pan completely before cutting.